Curated by Michelin-trained Executive Chef Remy Lefebvre, Francine Restaurant in Scottsdale has unveiled a three-course, prix-fixe fall menu, introducing original French Mediterranean dishes to kick off the start of the autumn season.
Inspired by the charm of the South of France, Francine exudes an ambiance of French opulence. Nestled within the luxury wing of Scottsdale Fashion Square, guests can enjoy an upscale dining experience, including a new fall menu. Francine founder Laurent Halasz collaborated with Chef Lefebvre to develop the restaurant’s latest collection of delectable creations. With over 21 years of international culinary experience at Michelin-grade restaurants and five-star hotels, Chef Lefebvre’s seasonal selections are bound to impress.
“We are so excited to offer a vast new assortment of new dishes on our fall menu,” says Chef Lefebvre. “This is our ‘Cuisine of the Sun,’ and these are the flavor profiles that we are bringing to our Scottsdale diners, direct from the French Riviera.”
An especially notable highlight on the menu is the duck pithiviers, an elegant French pie encased in layers of flaky puff pastry, filled with juicy duck breast and foie gras veggie stuffing. The dish is remarkably savory and served in the same style as a traditional beef Wellington. On the lighter side, a standout entrée item on Francine’s new menu is the bluefin tuna tartare with figs, grape, white soy, fresh lemon, and chives. Another extraordinary seafood dish is the Mediterranean octopus. Served with a flavorful arrabbiata sauce, tapenade, and zucchini, we hope the octopus becomes a permanent fixture on Francine’s menu. Visually, the presentation of all the fall menu items creates nothing short of mouthwatering views, making it nearly impossible to not snap countless photos.
Also proven to be a highly popular choice among dinner guests across the board is Francine’s decadent flatbread pizza. Topped with smoked mozzarella, peppery chanterelles, and steeped zaatar oil, it can make the perfect meal or shared appetizer. However, the most refreshing new menu item is the salmon riveria, paired with grapefruit, avocado, and a crisp arugula salad. Truly, you cannot go wrong whether you choose an entrée from land or sea, as each is incomparably exquisite.
Halasz’s inspiration for the chic eatery comes from none other than his own mother, Francine Halasz. “Everything on my mother’s table was fresh, seasonal, and full of flavor, and that is exactly what Francine offers our guests,” Halasz says.
In fact, the restaurant is described as a “spirited and loving homage to days spent in the sun and amongst gatherings around beautiful meals hosted by Laurent’s mother, Francine.” The origin of Francine and its new innovative fall menu are both rich in French history and passion, which is made clear by the divine delicacies formed by Halasz and Chef Lefebvre.
Guests dining at Francine Restaurant can choose between the regular fall menu or the fall prix-fixe option, which is $65 per person. The restaurant also welcomes fresh fall dishes to its lunch and weekend brunch menus.
The new prix-fixe menu is as follows:
Course 1 (Choice of One)
Whipped Goat Cheese – tomato, cucumber, pomegranate
Endives – pistachio, oranges, calamansi vinaigrette
Tuna Crudo – grapes, figs, lemon, chive
Sunchoke Soup – chestnut, hazelnut praline
Course 2 (Choice of One)
Salmon Riveria – grapefruit, avocado, arugula salad
Mushroom Rigatoni – truffle, parmesan
Chicken Tagine – carrots and chermoula
Steak Frites – A New York 10-oz. steak with herb butter, pepper sauce, frites (plus $6 supplement)
Dessert
Crème Brulee – lavender and vanilla
Pear Belle Helene – confit vanilla pear, ice cream, chocolate, almond
For more information, visit francinerestaurant.com.
4710 N. Goldwater Blvd.
Scottsdale, AZ 85251